Spicy Chicken Soup

First, wash and quarter the mushrooms, quarter the tomatoes, cut the chili peppers into thin rings.

Cut the chicken breast into 1 cm wide strips, wash the lemongrass and cut into pieces about 3 cm long.

Wash and peel the galangal and cut into thin slices. Put coconut milk, lemongrass and galangal in a pot and boil for about 2 minutes.

Add 750 ml of water and heat. Add chicken, mushrooms and tomatoes and simmer for about 5 minutes. Remove galangal.

Place chili rings, fish sauce and lime juice in a soup tureen and pour hot soup over. Garnish with cilantro leaves.

Preparation Tip:

If you don't like cilantro, use chives or parsley.

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